Friday, March 31, 2017

Moong Dal / Mung Bean Stir Fry

Mung Bean alternatively known as moong bean or green gram is a plant species in the legume family. Mung bean are commonly used in various Cuisines  across Asia. Mung bean is a high source of protein, fiber, antioxidants , copper, zinc and B vitamin.

Mung beans can help lower high Cholesterol levels and protect against heart disease. Helps lower high Blood Presser, can prevent or treat type 2 diabetes and helps with Weight loss. Today's recipe is a simple and delicious stir fry with moong dal, can be served as it is as a evening snack or as a side dish with rice or roti.


Green mong dal / Pesalu 1 cup
Onion 1 small
Chopped garlic and ginger 1 spoon 
Green chili 3
Chopped cilantro / fresh Coriander 1/2 cup
Mustard seeds 1/2 spoon
Chana dal / Bengal gram 2 spoons
Cumin seeds 1/2 spoon
Curry leaves 10
Salt to taste
Haldi / turmeric  powder 1/2 spoon
Kura Karam 1 - 1 1/2 spoon
Oil 2 spoons


Wash moong dal and presser cook with 2 cups water.
Cook for 2-3 whistles.
In a wok / pan heat oil, add cumin and mustard seeds.
Also add chana dal, chopped ginger garlic, curry leaves, slit green chilies.
Saute for a minute and add chopped onions. 
Saute till onions turn light brown.
Now add cooked moong dal, salt to taste and haldi.
Mix and cover with lid, cook for 5 minutes on medium heat.
Now add kura karam and mix well.
Cook for another 2-3 minutes and garnish with cilantro.
Serve hot as it is like a snack.
Or serve with rice or any Indian bread.

Sunday, March 26, 2017

Palak Moong Dal fry

Spinach and Moong dal is a great combination. This quick and healthy dish goes well with roti or with plain rice too. Adding lot of garlic to this gives nice flavor and taste too. This recipes goes to the 3rd day of BM 74 for the 4th week, under the theme " Quick and Delicious Stir- fries".

We need:

Palak  Spinach chopped 6 cups
Moong dal 1 cup
Green chilies 6
Onion small 1
Garlic cloves 4
Salt to taste
Haldi 1/2 sp
Chili powder 1 spoon
Oil 3spoons


Heat oil in pan and add chopped onions and slit green chillies.
Saute and add crushed garlic and cook till raw smell dissappears and onions are slight brown in color.
Now add moongdal and fry for few mits.
Now add washed and chopped spinach/ palak.
Saute for few mits and add slat, haldi and chilli powder.
Do not add water. Cook on medium flame till water whcih comes from spinach disappears.
Transfer to bowl and serve hot with rice or roti.

Check to see what my fellow bloggers are cooking for BM 74.

Saturday, March 25, 2017

Chikkudukaya Vepudu ~ Broad beans fry

Chikkudukaya is a kind of beans mostly found in Indian stores. They are of different types, some with seeds inside some without. Some are light green in color some dark and some purple too.  It tastes great if you cook with onions, tomatoes and some spices as a gravy curry or just stir fry with some chopped onions and spices. Today I have made this simple and delicious stir fry to go with rice or roti. This recipe goes to the 2nd day of week 4, Blogging Marathon 74 under the theme " Quick and Delicious Stir- Fries".


Broad beans / Chikkudukaya 1 lb
Onion 1 small
Green chili 2
Curry leaves 6
Salt to taste
Haldi / Turmeric powder 1/2 spoon
Kura Karam / garlic  chili powder 2 spoons


Trim the edges of the beans and wash.
Cut the beans into small pieces.
Heat oil in pan, add curry leaves, chopped onion and green chilies.
Saute till onions turn light golden brown.
Now add cut broad beans, salt and haldi.
Sprinkle some water and cook for 5 to 7 minutes with lid on.
Cook on medium heat.
Now add kura karam  and mix well.
Now reduce the heat and cook for another 10 minutes.
Serve hot with rice as a side dish or with roti.

Check to see what my fellow bloggers are cooking for BM 74

Friday, March 24, 2017

Spicy & Garlicky Green Beans

Crunchy, spicy and garlicky green beans tastes wonderful with some Asian Noodles or with any  Fried rice. A quick and delicious side dish. Stir fry the beans till nice and tender and serve hot. This recipes goes to week 4, day 1 of BM 74 under the theme " Quick and delicious Stir- Fries".


Green beans 1 lb
Chopped Garlic 2 spoons
Red bell pepper chopped 1/2 cup
Soy sauce 1 spoon
Sriracha hot sauce 1 spoon
Olive oil 2 spoons


Trim green beans and wash thoroughly. 
Heat oil in a pan / wok.
Add beans and 2 spoons water, cover and cook for 10 minutes on medium heat.
Now add chopped garlic and bell pepper.
Also add soy sauce and hot sauce.
Saute for few minutes till beans are nice and tender.
Serve hot with noodles or any rice dish.

Check to see what my fellow bloggers are cooking for BM 74.

Sunday, March 19, 2017

Pineapple Pudding

Pineapple has an ability to improve respiratory health, digestion, cures cold and coughs and helps in weigh loss too. Boosts immunity and improves blood circulation. Pineapple can be consumed fresh, cooked, juiced or preserved. Flesh and juice of the pineapple are used in Cuisines around the world.
Chunks of pineapple are used in desserts such as fruit salads, puddings, cakes and also in savory dishes like pizza toppings.

Today for day 3, week 3 of BM 74, am here with a yummy desert " Pineapple Pudding", under the the theme " Are you pudding me?"


Pineapple chunks 1 cup / Pineapple puree 1/2 cup
Sugar 2/3 cup
Lime juice 1 spoon
Eggs 2


If you are using pineapple chunks, blend it to smooth puree.
In a sauce pan add the puree and sugar.
Cook on low to medium flame till sugar dissolves completely  and the mixture becomes 1/3 quantity.
Let it cool completely.
Now add eggs and beat nicely.
In a bowl ( steel vessel) add the mixture.
Heat presser cooker with water, place the bowl in it.
Water should cover 3/4 of the bowl.
Close with lid, do not place the whistle.
Cook for 45 minutes on low to medium flame.
Let the mixture cool down a bit before transferring it to serving plate.
Loosen the sides with a knife then  place  a plate on a bowl and flip it over 
Chill before serving.
Can be served warm too. 

Check to see what my fellow bloggers are cooking for BM 74.

Saturday, March 18, 2017

Blueberry Chia Pudding

Chia seeds have become one of my favorite ingredients, I add them in smoothies, puddings, oatmeal, cookies and fruit Popsicles too. Chia seeds are full of fiber, Omega-3 fatty acids, protein, carbohydrates and calcium. On the other hand Blueberries are the most nutrient dense berries which contains Fiber, Vitamin C and K. 

Blueberries and Chia seeds make a great combination to make smoothies or puddings. Today I am here with a great pudding recipe with these 2 Ingredients, which is perfect as  a breakfast, dessert or snack. I have used fresh banana and blueberries for the recipe but, it would taste best if you use frozen berries and banana for the recipe. You can use honey or sugar instead of dates for the sweetness. 

This recipe goes to the 3rd week, day 2 of BM 74 under the theme " Are you Pudding me?"


Blueberries 1 cup
Banana 1 small
Chia seeds 1/2 cup
Dates 5 
Almond Milk 1 cup


Add all the ingredients except Chia seeds into blender.
Blend until smooth.
Transfer into a bowl and add chia seeds.
Mix well and refrigerate for 2-3 hours.
Garnish with chopped almonds and blueberries.

Check to see what my fellow bloggers are cooking for BM 74.

Friday, March 17, 2017

Mango Sago Pudding

Mango sago pudding is made with cooked sago and fresh mangoes. Mangoes are soon going to be in market and this is a great dessert for your friends and family. I have used canned mango pulp here, but if you find fresh mangoes please go ahead and use them. I am not adding any sugar to this recipe as the sweetness from condensed milk is just perfect for it. If you like to add more sweetness add 2-3 spoons sugar or 2 spoons honey.

Today we are starting with 3rd week of Blogging marathon # 74. My theme for this week is "Are you pudding me?"  Here goes the recipe for simple yet delicious Mango Sago pudding....


Mango pulp  1 cup
Sago / Sabudhana / Tapioca 1 cup
Milk 1/2 cup
Condensed milk 1/2 cup
Crushed almonds to garnish


Wash and soak sago for 1 -2 hrs.
Add 1/2 cup more  water  and presser cook for 1 whistle. 
Let cool down completely to drain the water.
In a blender add condensed milk, milk and mango pulp.
Blend until smooth.
Now add this mixture to the cooked sago and mix well.
Refrigerate for 3-4 hrs to chill.
Garnish with crushed almonds or any other dry fruits and serve.

Check to see what my fellow bloggers are cooking for BM 74